Bread Feed

Every weekday, we post a bread related video, photo or link on our Tumblr blog, Bread Feed. Here are some of our latest finds.

  • Ever See an Artisan Plumber?

    As someone who has earned his livelihood as a baker for just about four decades, I’ve seen some interesting trends develop in our trade. One trend has been the increasing use of the term “artisan” by a segment of bakers, as if the term somehow elevates their skill or their product line at the same time as it separates them from some other group of woefully “non-artisan” bakers. Lengthy discussions have taken place about the definition of “artisan bread” and “artisan baker.”

  • What's Inside the Summer 2016 Issue?

    Did you see our new issue yet?

    At 110 pages and ten articles written by a team of seven writers passionate about bread, the Summer 2016 issue is our longest and most varied yet. I think you’ll love it!

    But before you check it out yourself, you’ll probably want to know a little about what’s inside?

  • Sourdough Pita Bread

    For a long time, pita bread was one of those things I thought must be made with yeast. I didn’t think about it. I just assumed so because I had never come across with a pita recipe that used a sourdough starter.

    This weekend, I proved myself wrong — always a fun thing to do, by the way.

    Sourdough works great with pita, as does wholegrain flour. So, next time you crave for some pita with falafel or kebab, go for it and make some yourself. Watching the flatbreads puff up in the oven is always exciting, in an almost childlike way.

  • Two New Issues in 2016

    At the end of 2015, I must admit, I left the magazine hanging.

    Especially for those of you who weren’t subscribed to the magazine last year and therefore didn’t receive the Winter 2015 issue.

    In that issue, I described my plan to take it slow this year and work on the foundations of the magazine — meaning technology, team building, as well as process improvements to make the magazine better equipped for 2017 and onward. I also called for contributors who’d like to participate in making the magazine amazing.

  • 15 New Year's Resolutions for Bread Bakers

    At the end of the year, most people like to look back and analyze the past year while planning what to do differently the next. Some of the decisions stick, many don’t. But either way, New Year’s resolutions are a checkpoint to see if your desires and actions match and if there’s something you might want to do differently in the coming year.

    As this is a magazine about bread, let’s talk about bread: Are there bread and baking related New Year’s resolutions that we could all try to achieve this year?


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